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Gluten Free Mushroom Risotto

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 25 g dried porcini mushrooms
  • 40 g Flora Pro.Activ Buttery
  • 1 onion, diced
  • 1 clove garlic, finely chopped
  • 250 g chestnut mushrooms, sliced
  • 300 g risotto rice
  • 1 Knorr Mushroom Stock Pot dissolved in 1 litre boiling water
  • 40 g Parmesan cheese, grated
  • Freshly ground black pepper
  • 1 tbsp chopped parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

410kcal

Energy (kJ)

1732kJ

Protein (g)

11.3g

Carbohydrate incl. fibre (g)

72.0g

Carbohydrate excl. fibre (g)

70.0g

Sugar (g)

3.1g

Fibre (g)

2.0g

Fat (g)

9.6g

Saturated fat (g)

3.1g

Unsaturated fat (g)

5.8g

Monounsaturated fat (g)

0.8g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.1g

Cholesterol (mg)

7mg

Sodium (mg)

645mg

Salt (g)

1.61g

Vitamin A (IU)

119IU

Vitamin C (mg)

2.9mg

Calcium (mg)

138mg

Iron (mg)

0.53mg

Potassium (mg)

488mg

Total

1641kcal

6929kJ

45.4g

288.0g

279.9g

12.6g

8.2g

38.6g

12.3g

23.1g

3.1g

0.4g

0.2g

28mg

2580mg

6.45g

477IU

11.5mg

552mg

2.14mg

1950mg


  • 1 Place the porcini mushrooms in a bowl, pour over 150mls boiling water and leave to soak for 20 minutes. Then remove the mushrooms from the liquid, drain and chop, reserving the liquor.
  • 2 In a large saucepan heat the gluten free spread. Add the onion and garlic and cook for 5 minutes until soft.
  • 3 Add the sliced mushrooms and gently fry for 3-4 minutes until soft then add the porcini mushrooms.
  • 4 Pour in the rice and stir to coat thoroughly until transparent.
  • 5 Add a ladleful of the Knorr stock to the rice, plus the soaking liquor, stirring constantly, until the rice has absorbed the liquid. Continue adding the stock in this way
  • 6 Stir in the Parmesan and parsley and season to taste. Cover and leave for 2 minutes then serve.